Step 1: Preheat your grill or grill pan to medium-high heat. Lightly brush the peach wedges with a teaspoon of olive oil to prevent sticking.
Step 2: Place the peach wedges on the grill and cook for 2-3 minutes per side, or until charred and slightly softened. Remove and set aside.
Step 3: In a large skillet or on the grill, toast the torn sourdough pieces with a drizzle of olive oil until golden brown and crisp.
Step 4: In a small jar, whisk together the remaining olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper to create the dressing.
Step 5: In a large mixing bowl, combine the toasted bread, grilled peaches, sliced red onions, and fresh basil.
Step 6: Drizzle the dressing over the salad and toss gently to ensure every piece of bread is coated.
Step 7: Transfer the salad to a serving platter. Place the burrata balls on top and gently tear them open with a fork so the creamy center flows out. Serve immediately.